Spray a 9 inch cake pan or pie tin with cooking spray. Place one of the tortillas in the bottom, letting the edges go up the sides if the tortilla is a bit bigger than the pan.
3 10 inch whole wheat tortillas
Spread about half of the refried beans on the tortilla, then about a third of the salsa.
16 ounce can fat free refried beans, 16 ounce jar chunky salsa
Place the second tortilla on top. If the tortilla is larger than the pan, trim the edges so that it fits better (it doesn't need to be perfect, though).
Repeat layering with the remaining beans, another third of the salsa, the remaining corn, the remaining spinach, and another third of the cheese.
Place the third tortilla in the pan and trim edges if needed. Top with remaining salsa and cheese. Sprinkle with green onion.
¼ cup green onion
Bake for 25-30 minutes.
Video
Notes
This is a very forgiving vegetarian Mexican recipe, so don't stress too much about measuring exactly. I tend to just eyeball it.
You can substitute shredded colby jack, monterey jack, or mild cheddar if you can find the fiesta blend.
You can substitute regular frozen corn, or use canned southwestern corn instead. If you use regular corn, you might want to throw in some chopped bell pepper. Or not! It's totally up to you!
Once you have all the layers, don't worry if it seems like it is piled a little high. The spinach really cooks down in the oven.
For some really festive fun, serve with lime wedges and avocado slices.